How I Make Strawberry Shortcake Cookies for a Sweet, Fruity Treat
Strawberry shortcake has always been one of those desserts that feels light, fresh, and perfect for warm days. But turning that classic dessert into a soft, chewy cookie? That’s a game-changer. These strawberry shortcake cookies are filled with sweet strawberry flavor, buttery goodness, and a soft texture that practically melts in your mouth.
I first made these cookies when I wanted something fun and easy to bring to a summer picnic. They quickly became one of my go-to treats for potlucks, birthdays, and weekend baking. Whether you pair them with a glass of milk or enjoy them with coffee in the afternoon, they’re simple, bright, and absolutely delicious.
Why I Love These Strawberry Shortcake Cookies
- All the flavor of strawberry shortcake in a portable, soft cookie.
- Sweet, tender, and packed with strawberry bits in every bite.
- No fancy ingredients — just simple pantry staples and fresh strawberries.
- Quick to make and perfect for sharing.
- Great for summer parties, brunches, or sweet cravings anytime.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Bake Time: 10–12 minutes)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped fresh strawberries (or freeze-dried strawberries for longer shelf life)
- 2 tablespoons granulated sugar (for sprinkling on top)
Optional: white chocolate chips or a light vanilla glaze for extra sweetness.
How I Make Strawberry Shortcake Cookies (Step-by-Step)
- Preheat and Prep
I preheat the oven to 375°F and line my baking sheets with parchment paper. - Cream Butter and Sugar
In a large mixing bowl, I cream the softened butter and sugar together until light and fluffy. This step helps create that soft, tender cookie texture. - Add Wet Ingredients
I mix in the egg and vanilla extract until smooth and well combined. - Combine Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, and salt. I slowly add the dry ingredients to the butter mixture, stirring until just combined. - Fold in the Strawberries
I gently fold in the chopped fresh strawberries. If they’re extra juicy, I pat them dry first to avoid too much moisture in the dough. - Scoop and Sprinkle
I scoop tablespoon-sized portions of dough onto the prepared baking sheets and lightly sprinkle the tops with granulated sugar for that bakery-style finish. - Bake
I bake the cookies for 10–12 minutes, just until the edges are set and the tops are lightly golden. Then I let them cool on the baking sheet for a couple of minutes before transferring to a wire rack.
My Tips for Perfect Strawberry Shortcake Cookies
- Use fresh, ripe strawberries but make sure to pat them dry so the dough doesn’t get too wet.
- If you want longer shelf life, use freeze-dried strawberries.
- Don’t overbake — these cookies are best soft and tender in the center.
- Sprinkle a little extra sugar on top before baking for a subtle crunch.
Fun Variations I’ve Tried
- Adding white chocolate chips for a creamy touch that pairs beautifully with strawberries.
- Drizzling with a simple vanilla glaze after baking for a pretty finish.
- Swapping in chopped raspberries or blueberries for different berry flavors.
- Using lemon zest in the dough for a bright, citrusy twist.
What I Serve with These Cookies
- A glass of cold milk or iced coffee for a sweet afternoon treat.
- Fresh fruit salad on the side for a light dessert spread.
- A scoop of vanilla ice cream if I want to turn them into a dessert plate.
- Perfect as part of a brunch buffet with pastries and muffins.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: I recommend fresh or freeze-dried strawberries. Frozen berries release too much moisture and can make the dough soggy.
Q: How long do these cookies stay fresh?
A: They’re best within 2–3 days stored in an airtight container, but they also freeze well.
Q: Can I freeze the dough?
A: Yes! I freeze cookie dough balls on a baking sheet, then store them in a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Q: Can I make these cookies gluten-free?
A: A 1:1 gluten-free flour blend works well with this recipe. Just make sure your strawberries are dry so the dough holds together nicely.
Why You Need to Make These Strawberry Shortcake Cookies
These cookies are soft, sweet, and bursting with fresh strawberry flavor. They’re simple enough for everyday baking but special enough for parties, potlucks, or gifts. Whether you’re making them for a summer picnic or just to brighten up your week, these strawberry shortcake cookies are a must-try.
I hope you give them a go and find them just as irresistible as I do. And if you experiment with different berries or fun mix-ins, let me know — I’m always up for trying new twists on a classic favorite!
Easy Strawberry Shortcake Cookies Perfect for Picnics, Parties, and Coffee Breaks
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped fresh strawberries (or freeze-dried strawberries for longer shelf life)
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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